Qualification awarded (in original language)

"Licenciatura em Enologia". Title of "Licenciado".

Level of qualification

1st Cycle of Studies. EQF level 6. ISCED 2011 level 6.

Admission requirements

Students may apply to the 1st cycle of studies through the general regime, through special conditions and through special competitions, as stated in the description of the Portuguese Higher Education System, provided by NARIC (http://www.dges.mctes.pt/DGES/pt/Reconhecimento/NARICENIC/) and presented in section 8 of the Diploma Supplement. Students may apply, through the general regime, if they obtain a minimum classification of 95 points (on a scale of 0 to 200) in the following national entrance examinations: Physics and Chemistry (07) or Mathematics (16) or Biology and Geology (02).

Recognition of prior learning

Following the implementation of the Bologna Process and the consequent legislation regarding the mobility of students among degrees and higher education institutions, prior learning must be recognized and credited. The prior learning concept comprises all the previous learning/training undertaken in other higher education study cycles in national or international institutions (crediting of certified training), as well as previous professional experience and any post-secondary school training or education. As such, the IPB promotes the crediting of the student’s prior learning when arriving at the institution.
Aiming at a quick and full integration of the student in his/her new education programme, the recognition procedures must be submitted when enrolling at the IPB.
For further enquiries on crediting and recognizing prior learning and training at the IPB (calendars, procedures and assessment criteria), please go to the Applicant Portal at www.ipb.pt/portaldocandidato.

Qualification requirements and regulations

6 Semesters (3 years). 20 Weeks of study, per semester, full-time (40 per year). 40 total Hours per week. 810 total Hours per semester (1620 per year). 180 ECTS Credits (30 per semester); 1 credit corresponds to 27 hours.
Not applicable

Profile of the programme

The objectives of the study program are to educate professionals with interdisciplinary theoretical and practical knowledge and skills to understand and manage complex problems in viticulture and enology; with the knowledge and critical sense to innovate and optimize processes in the sectors of grape production, wine making and marketing; with entrepreneurial capacity to be active agents in the development of the regional and national wine sector; with the skills to manage wine companies, develop experimentation as well as to function as professionals in various occupations associated with grape growing and/or winemaking, certification and marketing; with skills to pursue studies at the 2nd cycle level. This proposal differentiates and is strengthened by the inclusion, within the IPB program “10% Escolhes tu”, of innovative curricular units that will allow students to be more involved during training with the world of work and make their educational path more flexible. Food Industries

Key learning outcomes

The degree of "licenciado" (bachelor) in Oenology is awarded to those students that demonstrate, in this field, the ability to:
a) develop and enhance the acquired knowledges;
b) apply acquired knowledge and understanding capacity in order to clearly demonstrate a professional approach to the work carried out;
c) solve problems based upon their own arguments;
d) collate, select, and interpret relevant information which will enable them to consolidate the solutions they present and the opinions they put forward, including the analysis of relevant social, scientific and ethical aspects;
e) communicate information, ideas, problems and solutions, both to experts and non-experts;
f) develop competences that will enable them to benefit from lifelong learning with a high degree of autonomy.

To complete the qualification, the student is required to pass all compulsory course units of the study plan.

Occupational profiles of graduates

The oenology degree aims to train licensed professionals with theoretical and practical, interdisciplinary skills and knowledge to manage complex problems in viticulture and oenology; with knowledge and critical sense to innovate and optimize processes in the sectors of production, transformation and commercialization; with entrepreneurial capacity to be active agents in the development of the regional and national wine sector; with skills to manage wine companies, perform functions as professionals and create innovative companies in all areas of the wine industry.

Access to further studies

The degree of "licenciado" allows to proceed to post-graduate studies, according to the diagram of the Portuguese Higher Education System, provided by NARIC (http://www.dges.mctes.pt/DGES/pt/Reconhecimento/NARICENIC/) and presented in section 8 of the Diploma Supplement.

Graduation requirements

One of the following tests:
02 Biology and Geology
07 Physics and Chemistry
16 Mathematics

Examination regulations, assessment and grading

Examination and assessment are regulated by the IPB general regulation, available in www.ipb.pt/sa, and by the School pedagogical regulation, available in www.esa.ipb.pt.
Consult this Guide under the option “The ECTS at the IPB” for information on the grading and qualification system.

Mode of study

Full-time.

Programme director

Antonio Castro Ribeiro (

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Scientific areas of the study plan

Scientific Area	Acronym	ECTS Credits
		Compulsory	Optional
Agricultural and Animal Production	AAP	30.0	0.0
Biology and Biochemistry	BB	18.0	0.0
Chemistry	CHE	6.0	0.0
Environmental Protection	EP	6.0	0.0
Food Industries	FI	66.0	0.0
Land Sciences	LS	12.0	0.0
Mathematics and Statistics	MST	12.0	0.0
Others	--	12.0	0.0
Physics	PHY	6.0	0.0
Social Sciences and Exact Sciences	SSES	12.0	0.0
Total		180.0	0.0

Course structure

Year	Sem	Type	Code	Course Unit	Scientific Area	ECTS Credits
1	1	Semestral	9998-705-1101-00-23	Biology and Biochemistry	BB	6.0
1	1	Semestral	9998-705-1102-00-23	Informatic and statistics	MST	6.5
1	1	Semestral	9998-705-1103-00-23	Mathematics	MST	5.5
1	1	Semestral	9998-705-1104-00-23	Pedology	LS	6.0
1	1	Semestral	9998-705-1105-00-23	Chemistry	CHE	6.0
1	2	Semestral	9998-705-1201-00-23	Physics	PHY	6.0
1	2	Semestral	9998-705-1202-00-23	Physiology and Nutrition Vine	BB	6.5
1	2	Semestral	9998-705-1203-00-23	Mechanization and Equipment of the Vineyard	AAP	6.0
1	2	Semestral	9998-705-1204-00-23	Microbiology	BB	5.5
1	2	Semestral	9998-705-1205-00-23	Oenological Chemistry	CHE	6.0
2	1	Semestral	9998-705-2101-00-23	Analytical Control and Monitoring	CHE	6.0
2	1	Semestral	9998-705-2102-00-23	Oenological Microbiology	FI	6.0
2	1	Semestral	9998-705-2103-00-23	GIS and Precision Viticulture	LS	6.0
2	1	Semestral	9998-705-2104-00-23	Free IPB UC I	--	6.0
2	1	Semestral	9998-705-2105-00-23	General Viticulture	AAP	6.0
2	2	Semestral	9998-705-2201-00-23	Sensory Analysis	FI	3.0
2	2	Semestral	9998-705-2202-00-23	Oenological Engineering	FI	6.0
2	2	Semestral	9998-705-2203-00-23	Sanitation and Safety	FI	3.0
2	2	Semestral	9998-705-2204-00-23	Practices in the Vineyard	AAP	6.0
2	2	Semestral	9998-705-2205-00-23	Plant Protection of Vineyards	AAP	6.0
2	2	Semestral	9998-705-2206-00-23	Viticulture and Viticulture Ecology	AAP	6.0
3	1	Semestral	9998-705-3101-00-23	Applied Sensory Analysis	FI	6.0
3	1	Semestral	9998-705-3102-00-23	Subsidiary Industries and Oenological By-Products	FI	6.0
3	1	Semestral	9998-705-3103-00-23	Entreprises Organization and Management	SSES	6.0
3	1	Semestral	9998-705-3104-00-23	Wine Cellar Practices	FI	6.0
3	1	Semestral	9998-705-3105-00-23	Winemaking Technology	FI	6.0
3	2	Semestral	9998-705-3201-00-23	Innovation, Marketing and Commercialization	SSES	6.0
3	2	Semestral	9998-705-3202-00-23	Traceability, Certification and Legislation	FI	6.0
3	2	Semestral	9998-705-3203-00-23	Stabilization and Conservation Technologies	FI	6.0
3	2	Semestral	9998-705-3204-00-23	Effluent and Waste Treatment	EP	6.0
3	2	Semestral	9998-705-3205-00-23	Free IPB UC II	--	6.0

Accreditation/Register

Accredited in 2020, for 6 years | Fixed vacancy limit: 20